FISH

CUTS
By Mary Lily Cruz
 BUTTERFLY FILLETS
• A butterfly fillet is a culinary technique used to
prepare meat, particularly fish or poultry. This
method involves slicing the meat horizontally along
one side, leaving it attached at one edge, and then
opening it up like a book. The result is a larger,
thinner piece of meat with a symmetrical shape
resembling butterfly wings. Butterfly fillets cook
more evenly due to their increased surface area and
can be stuffed or seasoned before cooking for
added flavor. This technique is popular for its
versatility and ability to enhance the presentation
and taste of various dishes.
 CHEEKS
• Fish cheeks, a small part of seafood, are a
delicacy known for their tender texture and
delicate flavor. Located just below the eyes,
they are extracted from larger fish species
like cod, halibut, snapper, or grouper.
Despite their small size, fish cheeks offer a
unique eating experience and can be
prepared using grilling, pan-searing, or
poaching. Chefs and seafood enthusiasts
value their tenderness and ability to add
depth and richness to any seafood dish.
 CUTLETS
Cutlets are thin slices of meat, sourced from parts of animals like pork, beef, chicken,
or lamb. They are versatile and easy to cook, making them a popular choice for quick
meals. They can be fried, grilled, or pan-seared, and can be seasoned with herbs,
spices, or marinades to enhance their flavor. Cutlets are often served alongside side
dishes like mashed potatoes, steamed vegetables, or salad for a well-rounded meal.
Their thinness allows for quick cooking times, making them suitable for busy
weeknight dinners or simple yet satisfying lunches. Their versatility and easy
cooking make them suitable for busy weeknight dinners or simple yet satisfying
lunches.
 To make fish cutlets, start by selecting a firm-fleshed fish such as cod, halibut, or snapper. Ensure the fish
is boneless and skinless before slicing it into thin pieces. Season the fish cutlets with salt, pepper, and any
other desired spices or herbs. Dip each cutlet in beaten egg and then coat it with breadcrumbs or flour. Heat
oil in a skillet over medium heat and fry the cutlets until golden brown and cooked through, about 2-3
minutes per side. Serve the fish cutlets hot with a squeeze of lemon and your favorite dipping sauce.

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Example of Cutlets Method

 FISH CUT

DARNES
• Darnes are thick cross-sectional slices of fish
that include both the bone and skin. This cut is
typically taken from larger fish with firm flesh,
such as salmon, tuna, swordfish, or cod. The
inclusion of the bone and skin adds flavor and
moisture during cooking, making darnes a
popular choice for grilling, pan-searing, or
baking. Their thickness allows for even cooking
while retaining the juiciness and tenderness of
the fish. Darnes are favored for their rich flavor
and versatility, making them suitable for a wide
range of recipes and cooking methods in
various culinary traditions.

COOKED
 DRESSED
• The dressed fish technique involves cleaning and
preparing a whole fish for cooking while leaving
the head, tail, and fins intact. First, the scales are
removed by scraping them off with a knife or
using a scaler. Next, the fish is gutted by cutting
along the belly and removing the internal organs.
Once gutted, the fish is rinsed thoroughly under
cold water to remove any remaining blood or
debris. Finally, the dressed fish can be seasoned,
stuffed, and cooked according to the desired
recipe, whether it's grilling, baking, frying, or
steaming. This technique preserves the fish's
natural flavors and allows for beautiful
presentation when served whole.